Pumpkin Kaya

Many years ago, I'd tried making the traditional pandan coconut jam or kaya ... Wa ! The making process was too tedious for me ... hee ... hee.  Since then, I didn’t attempt anymore homemade kaya.

But I love pumpkin and I saw many blogger pals shared the fragrant silky smooth Pumpkin Kaya ... pretty easy to attempt ^-^! Linking a few here and thanks to their sharing :
Joceline
LY's Kitchen Ventures
Eileen
Sunflower Grace

Recipe reference from the links above.
Pumpkin Kaya
Ingredients :
200g Pumpkin Puree
100g Coconut Milk
60g *Gula Melaka/Palm Sugar
2 pieces Pandan Leaves (tied knots)

Method :
1) To make pumpkin puree, peeled and deseeded, cut roughly in small pieces and steam the pumpkin till softened. Drain any water and mash the pumpkin with a fork while still hot. Blend the puree with blender for a smoother texture.

2) Chop the palm sugar into smaller pieces. Cook with coconut milk in a small pot with low flame until sugar dissolved, sieve the mixture into a bowl.

3) Combine all the ingredients to a heatproof bowl. Half-fill a cooking pot with water and bring to a simmer. Set the heatproof bowl in the mouth of the pot and cook with low flame. Stir the mixture occasionally.  Cook for about 15 minutes or until the mixture thickened.

4) Discard the pandan leaves and pour the pumpkin kaya into a container or jar. Cover the container once it's completely cooled.

My notes:
*can use granulated sugar or rock sugar and adjust the sweetness to your preference.

as there are no preservatives added, advisable to keep in refrigerator and to consume all within 3 days.

Finally ! I've made a small jar to enjoy this wonderful homemade spread cos I've yet to find any commercial pumpkin kaya available from the bakeries or supermarkets.
Enjoy our brekkie :D

Linking this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by Rachel